Vegan Bechamel (Easy Vegan White Sauce)
A quick and creamy vegan bechamel (white sauce) ready in about 15 minutes, made with just a handful of pantry staples. Perfect for lasagna, gratins, and your favorite baked dishes.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons white flour
- 2 cups soy milk or other unflavored plant milk of choice
- ½ teaspoon white pepper ground
- nutmeg ground, optional
- ½ teaspoon salt
Instructions
- In a pot over medium heat, add the oil.
- When the oil heats up, add the flour and cook it for about 30 seconds, mixing continuously with a whisk to cook out the raw taste.
- Gradually add the plant milk and continue to mix.
- When the sauce starts to boil, keep mixing until it reaches the desired thickness.
- The sauce will continue to thicken as it cools.
- Add salt, white pepper, and a pinch of nutmeg to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so whisk in a splash of plant milk when reheating to loosen it back up.